ALATi restaurant at Siam Kempinski Hotel Bangkok is presenting the Riviera Sunday Brunch, featuring sumptuous dishes inspired by the diverse flavours of the Mediterranean region.

On offer is a fantastic selection of unlimited a la carte dishes inspired by traditional recipes and cooking techniques of countries such as Spain, Morocco, France, Italy, Greece and Lebanon.

Sunday lunch is the special occasion when friends and families meet for what is probably their longest meal of the week, enjoyed with a variety of cocktails, wines and Champagne. We invite diners to spend an enjoyable afternoon in the comfortable atmosphere of ALATi,º explains Executive Chef Carlo Valenziano.

There is a limited-time offer for Siam Kempinski LINE friends to enjoy a 15% discount on the food and wine package (excluding Champagne), with one child (up to 12 years old) dining free when accompanied by an adult. The offer applies every Sunday until 30 August 2020. Guests must confirm that they are a LINE friend @Siamkempinskihotel. From 12:30 to 16:00 hrs. 

 Contact ALATi on +662 162 9222 or email alati.siambangkok@kempinski.com.

■ Experience the joys of tapear - the Spanish verb describing the art of eating tapas - by ordering `2 Feet of Tapas' at UNO MAS rooftop restaurant on the 54th floor of Centara Grand at CentralWorld.

This special promotion featuring enough tapas to stretch two feet (or over half-a-meter) around your table is priced at THB 1,990++ for two people.
Dishes include Spanish classics like Tortilla (Spanish-style omelet); Txipirones (fried baby squid with black ink aioli and lemon); and Gambas (tiger prawns, garlic, paprika and cayenne sizzling in olive oil).

Also savor Cogollos de Tudela (smoked salmon, & baby lettuce); El Pulpo (grilled Galician octopus, chipotle, green mojo, & black ink aioli sauce); 36-month cured Joselito Jamon; Albondigas (Spanish meatballs, wagyu beef, & pluma pork in tomato stew); and much, much more!

UNO MAS chefs use the highest quality ingredients to prepare the city's most authentic Spanish food and replicates the traditional way the food is eaten in Spain. This involves ordering and sharing lots of small, tasty dishes (tapas) among friends, all washed down with a glass or two of Spanish cervesa (beer), cava, sangria, or sherry.
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 Tel. +66 2 100 6255 or email diningcgcw@chr.co.th.
Website: www.unomasbangkok.com
Facebook: UNO MAS

The new Indian Coastal Restaurant JHOL is now reopening in the 10th of July for both lunch and dinner after the long lock down period.

With an updated menu and limited seating, JHOL is effectively adhering to the highest standards of health and hygiene. They have also designed a new delivery menu with an Indian coastal touch, as well as the quintessential Indian comfort food and twists to Indian classics such as the Thai influenced Kaffir Lime Butter Chicken. 

JHOL provides a stylish, family friendly, brasserie-style dining experience with a menu that features fresh interpretations of coastal Indian cuisine being the first restaurant of its kind to open in the vibrant Bangkok food scene. Its focus on Indian coastal cuisine is something Bangkok diners have yet to experience. Due to the effects of the global pandemic, JHOL had to close its doors but now with the reopening of the restaurant, World-class Chef Hari Nayak brings his passion for coastal Indian cuisine to delight the palettes of discerning diners seeking something new and unforgettable. ​

The Symphony of Thai Cuisine - Welcome to The Wisdom of Thai Herbs Samrub features a medley of Thai herbs like kariyat, black galingale, turmeric, Indian gooseberry, shallot, pepper, garlic and chili. Lunch Samrub menu is now also available from 11.30AM to 3PM daily.

The exquisite dinner Samrub begins with an amuse-bouche of Kratong Thong: Crispy "Kee Mao" Thai Herbs and Rice Fish in Crispy Pastry Shell and Ma Hor: Fresh “Hom Suwan” Pineapple Morsel topped with Minced Pork and Royal Project Macadamia Nut. A Spicy Wang Nam Khiao Paco Fern Salad with Bang Pakong River Prawns is the salad of choice. 

Appetizers will take you on short hops across Thailand with Northern Thai Spicy Kurobuta Sausage Smoked with Thai Herbs served with Northern Thai Green Chili Dip, Steamed Gotu Kola Rice Dumplings with Chicken and Cashew Nuts, Savory Pickled Sea Fish Salad with Aromatic Rice and Spicy Caviar Sauce and Deep Fried Andaman Crab Curry. Before the main symphony, indulge in the sublime flavor of Chon Buri Organic Lime Sorbet with Royal Project Arabica Coffee Flower Honey.

Japanese specialty coffee brand % Arabica has launched its first store in Thailand in the heart of ICONSIAM.

Welcoming guests to experience its coffee in Thailand for the very first time. ªIn recent years, Thailand's coffee scene has exploded across the country and become entwined in the everyday way of life,º said Kenneth Shoji, founder of % Arabica. ªWe are thrilled to introduce our brand's craftsmanship, high-quality specialty coffee, mindful service and the Japanese sense of beauty to Thailand.º Designed by Tokyo-based No.10 of Nomurakougeisha, the 250 square-metre store is notable for its clean, minimalist interior and illuminated floor which works with the mall's existing glamourous atmosphere.

% Arabica offers a concise coffee menu showcasing the world's best beans. Customers are invited to choose between the % Arabica blend or a Single Origin offering.

The Bangkok menu offers Espresso based coffees (espresso, espresso macchiato, Americano, coffee latte, and the brand's unique Spanish latte).

ICONSIAM:1F 299 Charoen Nakhon Rd, Khlong Ton Sai, Khlong San, Bangkok
https://arabica.coffee
Facebook: Arabica Thailand
Instagram: Arabica.Thailand

In this monthly column, The BigChilli celebrates restaurants in Thailand that excel in their design as well as their cuisine. Dining in beautiful surroundings is regarded by many as a key element in their choice of restaurant for lunch or dinner. It sets and maintains the mood for a memorable dining experience — and is often the main reason for a return visit. The purpose of this photo feature is therefore to pay homage to those owners who have invested in creating a Beautiful Restaurant for the pleasure of Bangkok’s diners.
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THE FOLLOWING BANGKOK RESTAURANTS HAVE HOME DELIVERY SERVICES: 

Hungry Hub
Hungry Hub, the buffet app in Thailand, has just expanded its service to include "value set meal" takeaway / delivery covering more than 70 restaurants, starting from 399 Baht / set.
This project is to help restaurants during COVID-19 shutdown. They include well known restaurants like Arno's, Boon Tong Kee, Penguin Eat Shabu, Rod Dee Ded The Steakhouse and W Hotel (Kitchen Table).
Fixed delivery fees of 50 Baht of up to 8km. Order at www.hungryhub.com

Bawarchi Restaurant
The legendary queen of all curries - Butter Chicken and Kashmiri Rogan Josh plus a whole lot more.
Delivered from our kitchen fresh to your home. 
Call us now and leave the rest to us. 
FREE delivery AND 20% off from our usual menu prices 
Call 026567357 or 0618140088

ALATi is located on the lobby floor of Siam Kempinski Hotel Bangkok and opens daily for an à la carte lunch from 12:00 to 14:30 anddinner from 18:30 to 22:30.
 
Tel:+662 162 9000 or email alati.siambangkok@kempinski.com.

SURF by Seafood Express

SURF by Seafood Express started as a Delivery Premium seafood more than four years ago but has now become a restaurant serving fresh seafood such as Canadian Lobster, Sri Lanka Prawn, Large Crab from and Oysters from Surat Thani.
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Open : 10:00 -22:00 (Closed on Wednesday)
Tel: 095-778-9000
Delivery Line: @seafoodexpress
www.theseafoodexpress.com
FB : theseafoodexpress / FB : SURFseafoodrestaurant

The Gurkhas guarding the British Embassy have been part of the UK’s presence in Thailand for many decades, but sadly things have changed dramatically in recent years with the demolition of the embassy and its move to an office block on Sathorn Road.
 
As the Gurkhas will be returning to Nepal shortly, Bangkok St. George’s wanted to bid an apt farewell by holding a curry lunch at Bistro 33 on 11 January. John Hocking, the new President of Bangkok St. George’s Society, coordinated the arrangements between Sgt. Major Hari Lal Pun MBE and the staff at Bistro 33 to make it a most successful albeit emotional afternoon.
 
It proved a busy event with almost 70 people attending, including representatives of the Royal British Legion, and everybody thoroughly enjoyed the tasty Gurkha curry. After a rather noisy raffle draw presided over by Laura and Martin Smith, the Sgt. Major made a surprise presentation to John Hocking and Gale Bailey. Both were delighted but overwhelmed, especially as the kukuri knives badges they received are regarded as a high honour.
 
The Sgt. Major then held an auction for a kukuri (Gurkha knife), with the proceeds being shared between the Gurkhas and St. George’s Society. Many bids were made but finally it was won by Andrew Dalton, a former Australian soldier (2002- 2013) who completed three tours of Afghanistan where he worked briefly with the British Gurkhas who he holds in high regard.
 
To round off the event, a donation was made to the Royal British Legion Chonburi Branch Thailand to help their welfare work. St. George’s Society would like to thank all concerned for making this event so successful, with special thanks to Barry Shea, Susan and staff of Bistro 33 for their generosity and service. Thanks also to the Royal Oak and others who donated raffle prizes as well as R.B.L. representatives.

​Why cooking as a career?
It started when my mother was a chef in a hotel restaurant. I worked as a casual staff in the restaurant and I thought “this is fun.”

Two biggest influences on your career?
Vincent Maillard, Executive Chef of Lily Of The Valley in St. Tropez / Frédéric Vardon, Chef and owner of Le39V Paris.

Best early kitchen experience?
Two or three months ago, when I had a chance to work with Michelin chefs from Italy.

Worst kitchen experience?
When I started out as a chef in a Michelin-starred restaurant in France, I was not used to the way they work and had lots of pressure.

Best meal you’ve ever had?
Lunch at L’assiette in Paris, very nice handcraft French comfort food.

What’s your cooking philosophy?
Classic, Tasty, Beautiful and Hot.

What’s your signature dish?
Slow-cooked 48-hour Chuck Roll at The District Grill Room & Bar.

Favorite cookbook?
Le Dictionnaire Amoureux of Chef Alain Ducasse.